Easy Dutch Baby Pancake
Easy homemade Dutch Baby Pancake recipe with whole grains and fresh fruit toppings. Impressive, healthy breakfast ready in 35 minutes.
Ingredients
- 4 large eggs, room temperature
- 1 cup whole wheat pastry flour
- 1 cup unsweetened almond milk
- 2 tablespoons melted unsalted butter
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 2 tablespoons ghee or clarified butter, for the skillet
- 1 medium Granny Smith apple, thinly sliced
- 1/4 cup fresh blueberries
- 2 tablespoons chopped raw walnuts
- 1 tablespoon raw honey, for drizzling
- Fresh lemon zest, for garnish
Instructions
- 1
Position your oven rack to the center and preheat to 425°F (220°C) for about 5 minutes.
- 2
Place a 12-inch cast-iron skillet or oven-safe nonstick pan on the middle rack to heat thoroughly for 5 minutes.
- 3
Crack the eggs into a blender and add the whole wheat pastry flour, almond milk, melted butter, maple syrup, vanilla extract, sea salt, and ground cinnamon.
- 4
Blend the mixture on high speed for 30 seconds until completely smooth and well combined, scraping down the sides if needed.
- 5
Carefully remove the preheated skillet from the oven using an oven mitt and add the ghee, swirling to coat the bottom and sides evenly.
- 6
Pour the batter into the hot skillet immediately and return it to the oven without delay.
- 7
Bake for 20 to 25 minutes until the pancake rises dramatically above the rim of the skillet and the edges turn deep golden brown.
- 8
While the pancake bakes, arrange the apple slices in a small bowl and toss gently with a squeeze of fresh lemon juice to prevent browning.
- 9
Remove the Dutch Baby from the oven once the edges are crispy and the center is just set but still slightly soft, about 3 to 4 minutes after the initial rise.
- 10
Top the warm pancake immediately with the apple slices, fresh blueberries, and chopped walnuts.
- 11
Drizzle with raw honey and finish with a sprinkle of fresh lemon zest for brightness.
- 12
Slice into 4 wedges and serve right away while the pancake is still warm and puffy.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| whole wheat pastry flour | spelt flour or einkorn flour | These ancient grain flours provide better digestibility and more nutrients while maintaining a lighter texture than standard whole wheat |
| unsweetened almond milk | unsweetened oat milk or cashew milk | Oat milk provides more fiber and beta-glucans which support gut health and blood sugar stability; cashew milk adds creaminess |
| pure maple syrup in batter | unsweetened applesauce or mashed banana | These alternatives provide natural sweetness with added fiber and micronutrients while reducing refined sugar content |
| ghee for the skillet | coconut oil or grass-fed butter | Both options provide anti-inflammatory properties; coconut oil is dairy-free while grass-fed butter increases omega-3 content |
| raw honey drizzle | pure blackstrap molasses or raw almond butter | Blackstrap molasses offers iron and minerals; almond butter adds protein and healthy fats for sustained energy |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 265 |
| Total Fat | 12g |
| Saturated Fat | 5g |
| Cholesterol | 175mg |
| Sodium | 285mg |
| Carbohydrates | 26g |
| Fiber | 4g |
| Sugar | 6g |
| Protein | 10g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
